Kerala Mushroom Masala
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 2 servings
- 250 g Mushroom
- 1 cup Coconut — grated
- 1 tbsp Chicken masala
- 1 pinch Garam masala
- 1/4 tbsp Chilly powder
- 1 pinch Turmeric powder
- 1/4 tbsp Pepper powder — optional
- 3 tbsp Coconut oil
- 1/4 tbsp Mustard seeds
- 5 - Curry leaves
- Salt, to taste
Preparation
Step 1
Preheat pan.
Step 2
Add oil.
Step 3
Drop mustard and curry leaves.
Step 4
Once the seeds allow to crackle, add pieces of mushroom and fry for a few seconds.
Step 5
Add all the masala powders and fry for few minutes on simmer flame.
Step 6
Add grated coconut and give it a good stir for few seconds.
Step 7
Season with salt.
Step 8
Add oil if required.
Step 9
Keep pan covered for few seconds on low heat.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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